Recipe: sea trout with salmon and basil crust

(serves 2)

2 fillets of sea trout

100g salmon trimmings

Double cream

Chopped basil

Fresh Bread 

Parsley

Seasoning

Cherry tomatoes

Baby leaf spinach

Balsamic reduction

Lemon

Herb oil

Method

Blitz the bread and the herbs to a smooth crumb and set to one side

Blend the salmon trimmings and add the cream till a soft mousse is achieved (do not over mix)

Spoon the mousse on to the trout flesh

Sprinkle the crumb on top of the mousse and place on a roasting dish skin side down

Roast the fish in an oven at 220c for 10 minutes

Make up a tomato and spinach salad and dress with herb oil

To serve put the salad on to the service dish and place on the fish, drizzle with balsamic reduction and serve with a slice of lemon.